With it finally acting like summer weather here I thought I’d share my favorite go-to summer salad. This is a direct replica of Martha Stewart’s daughter’s favourite salad. I found this recipe so long ago, and I still love making it. It’s so fresh, crunchy, refreshing and a perfect accompaniment to any barbeque or excellent just on it’s own. I sure do love versatility! Best of all – it keeps! The flavours just get better and better the longer it marinates.
Alexis’s Chopped Vegetable Salad
- 2 teaspoons salt, plus more for water
- 2 fresh ears corn – you can used canned corn that’s been drained and rinsed but it’s nice to use fresh if you can get it.
- 1/2 pound green beans, trimmed and cut into 1/4-inch pieces
- 1/2 pound wax beans (yellow beans), trimmed and cut into 1/4-inch pieces – again used canned if you can’t find fresh ones.
- 4 plum tomatoes, seeded and cut into 1/4-inch pieces
- 1 small red bell pepper, cut into 1/4-inch pieces – take out the seeds and the white membrane around said seeds
- 1 small yellow bell pepper, cut into 1/4-inch pieces – take out the seeds and the white membrane around said seeds
- 1 small red onion, cut into 1/4-inch pieces
- 1 English cucumber, peeled, and cut into 1/4-inch pieces – take out the seeds if there are any
- 3/4 cup fresh cilantro leaves, lightly chopped
- 1 medium jalapeno pepper, minced – make sure to take the seeds out of this one! The seeds are what make a pepper hot. I suggest using gloves to work with hot peppers if you can, rubbing your eye afterwards isn’t fun.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice-wine vinegar
- 1 teaspoon freshly ground black pepper
- Prepare an ice bath; set aside. Ice Bath – is a large bowl of ice & water. Fill the bowl until the water just covers the ice.
- Bring a medium saucepan of salted water to a boil.
- Add corn, and blanch until tender, about 6 minutes. With tongs, remove from water, and plunge immediately into ice bath. When corn is thoroughly cooled, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer kernels to a large bowl.
- Add green and wax beans to boiling water. Blanch until tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander.
- Add green and wax beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Adjust for seasoning. Serve immediately.
Blanching – To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor.
Seriously, although blanching is kind of a pain in the ass it makes vegetable colours pop and intensifies the flavour. It’s a step that’s worth doing.
. o O (a side note, My apologies for no “cookbook of the week” this week. Things are a bit hectic right now, I’m preparing for a cross country motorcycle trip. If you’d like to follow my exploits across the country feel free to visit: http://rideeatsleeprepeat.wordpress.com/